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- Lundgren, BirgitRISE,SIK – Svenska livmedelsinstitutet (author)
An interlaboratory study of firmness, aroma, and taste of pectin gels
- Article/chapterEnglish1986
Publisher, publication year, extent ...
- 1986
- printrdacarrier
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- LIBRIS-ID:oai:DiVA.org:ri-9262
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-9262URI
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- Language:English
- Summary in:English
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Notes
- Subjects at laboratories in ten countries (Australia, England, Finland, France, Germany, Japan, Poland, Sweden, Switzerland and USA) evaluated firmness, aroma, flavor, and taste intensity of pectin gels containing different amounts of pectin and flavoring. With few exceptions, the ten laboratories (16 to 34 subjects at each laboratory; 252 total) reached the same conclusions regarding the sample differences. Also, the relative frequencies of discriminators were similar: All subjects discriminated firmness, and about half of them discriminated other attributes. Each laboratorv's data showed significant differences among pectin levels as well as flavoring levels. The average perceived intensities of aroma, flavor, sweetness and sourness decreased with increased pectin level, while firmness increased. © 1986.
Subject headings and genre
- LANTBRUKSVETENSKAPER Lantbruksvetenskap, skogsbruk och fiske Livsmedelsvetenskap hsv//swe
- AGRICULTURAL SCIENCES Agriculture, Forestry and Fisheries Food Science hsv//eng
- Food Engineering
- Livsmedelsteknik
Added entries (persons, corporate bodies, meetings, titles ...)
- Pangbom, Ros-MarieRISE,SIK – Svenska livmedelsinstitutet (author)
- Daget, N. (author)
- Yoshida, M. (author)
- Laing, D.G. (author)
- McBride, R.L. (author)
- RISESIK – Svenska livmedelsinstitutet (creator_code:org_t)
Related titles
- In:Lebensmittel-Wissenschaft + Technologie19:1, s. 66-760023-64381096-1127
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